Easy Tempering
Learn:
the how’s and why’s of tempering,
how to use the stress-free cocoa butter seed method,
how to make your own seed,
and enjoy tempering every batch of chocolate.
This class is for anyone new to tempering, who has struggled to temper, or who wants to enhance their creativity with inclusions and multi-batch tempering, but is (understandaby) unsure if they have the tempering skills to do it.
It’s also for makers looking for an affordable & space-saving way to temper.
FYI: I’ve stood in each of these exact shoes!
The beauty and simplicity of tempering with seed is that it is dependable, affordable, space-saving, and makes tempering "tricky" flavors, inclusion bars, and swirls and patterns, a snap.
It’s the only tempering method I have used since 2015, and played a significant role in making my business a success.
"I am on record saying that just one of the reasons l like her work is her fearless approach to flavor. Her work is just plain fun to eat--and always meticulously crafted."
Clay Gordon, founder of Discover Chocolate and The Chocolate Life. FCIA Lifetime Achievement Award Winner
Everything you need to know: how to use the cocoa butter seed tempering method, how to make your own seed, and how to use it to temper every type of chocolate.
